1. Preheat Oven
Set oven to 350°F (175°C). Place pie crust in a 9-inch pie dish and crimp edges.
2. Make the Custard
In a large bowl, whisk eggs, sugar, and salt until well combined. Gradually whisk in warm milk, then add vanilla.
3. Strain (Optional but Recommended)
Pour mixture through a fine mesh strainer for an extra-smooth custard.
4. Assemble
Pour custard into prepared pie crust. Sprinkle lightly with nutmeg.
5. Bake
Bake for 45–50 minutes, or until the custard is just set but still slightly jiggly in the center. A knife inserted near the edge should come out clean.
6. Cool & Serve
Cool completely on a wire rack. Serve chilled or at room temperature. Garnish with extra nutmeg if desired.
Tips for Success
- Warm (not hot) milk – Prevents curdling when mixed with eggs.
- Don’t overbake – Custard continues to set as it cools; overbaking makes it grainy.
- Blind bake crust – For a crisp bottom, pre-bake crust 10 minutes before filling.
- Storage – Refrigerate leftovers; keeps well for 3–4 days.
Fun Variations
- Coconut Custard Pie – Stir in ½ cup sweetened shredded coconut.
- Caramel Twist – Drizzle caramel sauce over slices before serving.
- Spiced Custard – Add a pinch of cinnamon along with nutmeg.
- Mini Custard Tarts – Bake in muffin tins for individual servings.
What to Serve With Egg Custard Pie
This delicate pie pairs beautifully with:
- A dollop of whipped cream
- Fresh berries
- A cup of hot coffee or tea
Why This Recipe Will Be a Keeper
Old-Fashioned Egg Custard Pie is proof that the simplest recipes are often the most comforting. With its smooth, creamy texture and warm, classic flavor, it’s a dessert that feels like home. Whether you’re making it for a special occasion or just because, it’s a recipe you’ll return to again and again.
Final Thought: If you want a dessert that’s timeless, elegant, and full of nostalgia, this Old-Fashioned Egg Custard Pie is the perfect choice. Creamy, silky, and kissed with nutmeg, it’s tradition baked into every bite.